Roasted Yellow Pepper and Roasted Tomato Soup with Cream

Roasted Yellow Pepper and Roasted Tomato Soup with Cream Ingredients

=== FOR THE PEPPER SOUP ===	3 tablespoons Finely-chopped shallot
3 tablespoons Finely-chopped shallot	1/2 teaspoon Dried oregano crumbled
1/2 teaspoon Dried thyme crumbled	1 tablespoon Unsalted butter
1 tablespoon unsalted butter	1 1/2 cups Low-salt chicken broth
6 Yellow bell peppers roasted and chopped	1 To thin the soup
1 1/2 cups Low-salt chicken broth; plus	1/4 cup Heavy cream
1 To thin the soup	1 Fresh lemon juice; to taste
1/4 cup Heavy cream	=== FOR THE SERRANO CREAM
1 Fresh lemon juice; to taste	3 Fresh serrano chilies finely chopped
=== FOR THE TOMATO SOUP ===	1 large Garlic clove mashed
3 pounds Plum tomatoes quartered lengthwise	1/2 teaspoon Salt
3 large Garlic cloves unpeeled	1/2 cup Creme fraiche or sour cream

Instructions for Roasted Yellow Pepper and Roasted Tomato Soup with Cream

I've found that the yellow peppers can be broiled as follows:

1) Preheat upper broiler
2) Wash and dry peppers
3) Brush with vegetable or olive oil
4) Broil for 5 minutes, then turn. Repeat 4 times to brown/blacken all sides of the peppers
5) Place them in a paper grocery bag for at least 30 minutes to sweat the skin
6) Peel off skin when cool; slice in half and remove seeds. If you must run them under water to get the seeds out, do so very sparingly -- a lot of good flavor will get diluted the more you run water over them.

Make the yellow pepper soup: In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over medium-low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender puree the soup in batches until it is very smooth, forcing it as it is pureed through a fine sieve set over the cleaned pan, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste.

The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the tomato soup: Spread the tomatoes, skin-side down, in one layer in 2 foil-lined jelly roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350 degree oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the oregano, and salt and pepper to taste in the butter over medium-low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender puree the soup in batches until it is very smooth, forcing it as it is pureed through a fine sieve set over the cleaned pan, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste.

The soup may be made 1 day in advance, kept covered and chilled, and reheated. Make the serrano cream: In a blender blend together the chilies, the garlic paste, and the creme fraiche until the mixture is combined well. (Be careful not to over blend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.

To serve the soup: For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving. This recipe yields 6 servings.


Main Ingredient: SoupCuisine: American

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